Tag: enchiladas

Casseroles · Chicken · Meats · Starches

Enchiladas to Die For (well, maybe not die, but they are worth the calories)

Chocolate Castles2 Comments

For the past 3 days,  I have been making casseroles that I sell each year. The two best sellers are Green Chile Chicken Enchiladas and Chicken Spaghetti. Having just finished about 30 of them, I had some of the sauce left over from the Chicken Spaghetti. Not enough for me to make a complete casserole but enough to not throw out. I began to think to myself that maybe if I added a can of green chile sauce to the mushroom spaghetti sauce I could whip up another pan of enchiladas. So I did and the results are so good that the next green chile enchiladas will be made with this sauce instead of what I usually use. OH MY GOSH!!!! Seriously good. Since I didn’t count on them being this good, I didn’t count out exact measurements but these measurements will get you the same results…had a few left over to keep for our dinner tonight (which will be in addition to the 2 I scarfed down “testing them” to see if they were good. So here is what I did.

8 corn tortillas

1 cup chopped chicken breast

1 small can of diced green chiles

1 cup of mild green chile enchilada sauce

1 regular size can of cream of mushroom soup

1 small can Rotel Tomatoes with Chiles (mild)

1/2 cup of chopped onions, 1/2 cup of green bell pepper

2 cups shredded cheddar cheese

About 1/2 to 1 cup of chicken broth

1 cup diced onion (in addition to the above 1/2 cup)

Garlic to taste

Seasoned Salt and Pepper to taste

Oil

First, in a large skillet, heat about 2 tables oil until hot. Add the chopped onions and bell peppers and cook until tender. Add the chopped chicken, 1/2 can of the diced green chiles, seasoned salt, pepper and garlic. Stir while cooking over medium heat for about 5 min.  Take up and place in a bowl and set aside.

Using the same skillet, heat another 1 tables of oil and add the 1 cup of diced onion, stirring until onion is clear. Add the mushroom soup, the can of Rotel Tomatoes and Chiles,  the rest of the diced green chiles,  can of mild green chile enchilada sauce and slowly add the chicken broth just enough to make it the consistency you like for pouring over the enchiladas. Season with more garlic powder and salt and pepper to taste. Cook over low heat for about 15 minutes, adding chicken broth as needed to keep a nice thick pouring consistency. Set aside. Hang in there, we are almost done.

*If you like a more spicy flavor, get the hotter Rotel chile-tomatoes and the spicier enchilada sauce.

In another skillet, heat about 2 tables oil until sizzling. take the corn tortillas and fry them on each side in the hot oil for about 2 -3 seconds per side. Place on paper towel to soak up some of the oil. If you skip this step, the enchiladas will be soggy and tough.

Now, grease a baking dish that will hold 8 rolled enchiladas. Place about 1 full Tables of the sauce in the bottom of the baking dish.  Take one of the corn tortillas and place about a teaspoon full of the chicken-green chile mixture and place it in the middle of the tortilla. Sprinkle about 1 teas of shredded cheddar over the chicken mixture. Roll up the tortilla and place in the baking dish. Repeat until all 8 tortillas have been filled and placed in the dish. Sprinkle the top of the enchiladas with more cheese. Bake in a preheated 350 oven for about 20-25 min.

I did NOT say that these are good for you, I just said they were great tasting. Tomorrow you can go back to your health shake and salads.

 

 

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578 Recipe for Left Over Turkey

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Kay Vasquez from Roswell, NM sent this to me today telling me how she uses up left over turkey. So forget the first 577 ways, this one sounds great.

8 corn tortillas

2 cups shredded left over turkey

1 small can diced green chiles

1 cup sour cream

1 can cream of chicken soup

1/2 cup diced onions

2 cups shredded cheddar cheese

1 cups chicken broth.

Dip each corn tortilla in warm chicken broth. Drain on paper towels. Saute onions and green chiles in the oil and butter until tender. Add shredded turkey and about 1/2 cup of the chicken broth. (If you like the sauce a little less thick, add a little more broth.)

Grease a 8×8 baking dish. Mix soup and sour cream until blended. Place about 1/2 cup of this mixture In the bottom of the baking dish.

On each of the corn tortillas, place about 1 table of meat mixture in center of tortilla. Spread about 1 teas cheese over meat and roll up the tortilla and place seam side down in the dish. Continue until you have rolled all 8 of the tortillas. (if you have meat mixture left over, just use tortillas until you have used it up. When you have rolled all of the tortillas, spread the soup mixture over the enchiladas. Sprinkle remaining cheese over the top. Bake for 30 minutes at 350 or until they are bubbling and heated thoroughly.

Thanks Kay, am passing this on!.

 

 

 

After Thanksgiving, I use leftover turkey, cream of chicken mixed with sour cream, cheese, hot chopped green chilies, chopped onions, rolled into corn tortillas softened with chicken broth.  Bake and add more sour cream topping and cheese in last 10 minutes.  Great with guacamole, Spanish rice and pinto beans.  Complete meal and crowd favorite.

Casseroles · Chicken · Meats

Easter Chicken Enchiladas

Chocolate Castles1 Comment

Got your attention now, who ever thought of having enchiladas at Easter? After you see this recipe, you might be inclined to push the ham away and get to the store to buy tortillas and cilantro. These are delicious and the cream cheese in them make them extra special for that pretty Easter buffet.

1 cup diced sweet onion (or if you are in a sour mood, I guess you could use a mean onion)

3 garlic cloves, minced

2 cups fresh chopped baby spinach

2 (4.5 oz) cans chopped green chiles, drained

3 cups shredded cooked chicken

1 (8 oz) package cream cheese, softened *You can use the low fat cream cheese if you really really want, but just don’t get to skinny to fit into that new Easter outfit.

2 cups shredded pepper jack cheese (I used cheddar just because I like the flavor better than the jack cheese)

1/3 cup fresh cilantro (if you have a Trader Jo’s store close by, they sell little frozen trays of cilantro, which you keep frozen and just pop out a square of cilantro, allowing you to always have fresh cilantro on hand) (If using frozen squares, the substitution amounts are on the little tray)

8 (8 in) soft taco-size flour tortillas

Pam cooking spray

Tomatillo Salsa

Preheat oven to 350. Saute onion and garlic in hot oil in a large skillet over medium heat for 5 min or until onion is tender and clear. Add spinach and green chiles and sauté 1-2 min. Stir in chicken and next 3 ingredients and cook stirring continually for about 5 min, or until cheese melts.

Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla and roll it up. Sprinkle some shredded cheese on top.

Place rolled tortillas, seam side down in a greased pan. Bake at 350 for 30-35 min or until golden brown. Top with Tomatillo Salsa.

TO MAKE AHEAD:

Prepare recipe as directed through placing the tortillas into a baking dish. Cover and keep in fridge, then allowing to stand at room temp about 30 min before you want to bake. Uncover and bake.